Stir-Fried Organic Thai Basil Chicken with Chili and Garlic

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry showcasing organic Thai holy basil, tender chicken, and a kick of fresh chili, delivering authentic flavors with a wholesome twist. This Thai recipe, ready in about 30 minutes, pairs organic Thai holy basil leaves, garlic cloves, minced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

1 lb organic chicken thighs, boneless and skinless, cut into 1-inch pieces
1 cup packed organic Thai holy basil leaves
3 fresh red Thai bird's eye chilies, sliced thin
4 garlic cloves, minced
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp palm sugar
2 tbsp water
1/2 medium white onion, sliced thin
2 cups steamed jasmine rice, to serve

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and 3 sliced red Thai bird's eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb organic chicken thighs cut into 1-inch pieces to the wok. Stir-fry for 5-6 minutes until chicken is cooked through and starting to brown on the edges.
Step 3: Toss in 1/2 sliced white onion and cook for 2 minutes until slightly softened.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp palm sugar, and 2 tbsp water. Cook for another 2-3 minutes until the sauce thickens slightly and coats the chicken.
Step 5: Remove from heat and fold in 1 cup packed organic Thai holy basil leaves, stirring until just wilted and aromatic.
Step 6: Serve immediately over 2 cups steamed jasmine rice for a complete meal.